Comments on: Mutable Noodles: Pad Thai

By: Cooking Rice Noodles | We Dip It Cooking

Cooking Rice Noodles | We Dip It Cooking — Wed, 15 Feb 2012 05:49:28 +0000

[...] with an Esbit stove and TrioxineLaura’s Lean Ground Beef with Peanut Sauce and Rice NoodlesTigers & Strawberries /* Grid Template */ #wpp-products table.grid td { width: 25%; } /* Custom CSS */ /* Custom [...]

By: Twitter Trackbacks for Tigers & Strawberries » Mutable Noodles: Pad Thai [tigersandstrawberries.com] on Topsy.com

Mon, 17 May 2010 03:19:14 +0000

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By: Jenny

Jenny — Wed, 16 Apr 2008 06:58:16 +0000

You’re absolutely correct. Padd Thai is like meatloaf, you learn to love it one way and nothing else is as good. On that note, I wanted to ask you for advice. My favorite Padd Thai isn’t saucy. It seems to have more dry seasonings. Any advice on how to duplicate it?
Thanks!

By: Exploding Acorns and Mutable Noodles – On Plant Love and Noble Laureate Chefs « Mutable Matter

Sun, 02 Dec 2007 18:42:02 +0000

[...] Coinciding with the pollen/seeds encounter was a phone call from my mum telling me about an interview with a German Nobel laureate (Christiane Nüsslein-Volhard) she had watched on TV. According to my mum, there were two reasons for mentioning this to me: one was that she thought that she was an interesting lady who could talk about her subject without making her listeners feel dumb, and she also liked the fact that the lady did not just answer questions, but also asked the interviewer and the audience some questions in return. Finally, she very excitedly got to the ‘main reason’: ‘She is a biochemist, but she published a cookery book!’ Of course, I had to look this book up, not because I do not believe that scientist can’t normally cook or because they produce really weird cookery books (although they may do) e.g. around ‘mutable noodles’, but because I have been practically working on my own cookery book since I could hold a wooden spoon, and I am always interested in other peoples ‘cooking paths’. I wondered if this woman had also stood in the family’s kitchen as a child, hands on hips, determinately stating that she did not want to follow any recipes but wanted to ‘experiment’ and invent her own (strangely I did the same thing with music, which led me to making ‘my own’, too…). However, I found out, that she did not start cooking until she was a student. Never mind. For a laugh, I googled whether other Nobel Laureates had published cookery books, and found out in another Guardian article that apparently George Bernard Shaw once authored a vegetarian cookbook. While, after some ‘research’, I think it is fairer to say that somebody compiled the cookery book on the basis of what he liked to eat, rather than the literary genius himself, it is true, that he did write down some interesting things about vegetarianism. Amongst those I noticed the quote: ‘Think of the fierce energy concentrated in an acorn! You bury it in the ground and it explodes into a giant oak! Bury a sheep and nothing happens but decay.’ Here we go – back to sexually charged plant matter again… [...]

By: Viking

Viking — Wed, 31 Oct 2007 20:51:24 +0000

I have to say for someone to leave basil out of thier Pad thai would be a crime. I also use peanut butter in mine, and substitute any fish sauce or ketchup with the “sacred rooster sauce”. It adds color and spice without sweetness. Either way, the garlic, basil and peanut mix quite well. Plus after a good marinade time in soy and, ginger, and other ingredients, I grill the chicken and marry the two after the noodles are done. I have people begging to come over for this recipie.
Thank you for the insite on the pad thai recipie Barbara. Now i dont feel quite so unique with mine though.